Easy and quick
1) 12 pieces ….Chicken (with bones )
2) 2 Onions medium size (sliced)
3)1 Garlic … whole head
4)1 inch Ginger
5)2 Carrot …. Medium size
6) 3 Bay leaves
7) 7 – 8 Cloves
8) 1 tsp Peppercorns
9) 1 inch Cinnamon
10) stick 2 pieces
11)1 tsp Cumin
12) 2 tsps Coriander Whole dried
13) Salt – ( to taste )
14) 3 tbsps Oil
15) 8 cups Water
In a stock pot heat the oil, add all the vegetables together and cook till gently brown.
Add the dry spices and cook for 2 more minutes.
Now add the chicken piece and brown them till evenly colored.
Now add salt and 8 cups of water.
Let it boil over high heat. Once it starts boiling lower the heat and let the liquid simmer for 50 mins with the lid on. You should have about 7 cups of Yakhni. Once done, take it off the stove and let it rest for 20 mins. Check for salt, add more if needed.
Use a strainer to strain the liquid in to a bowl and take out the chicken and shred it in a serving bowl. Set aside.
Let the broth cool down till a layer of fat appears on the top of the bowl. Take a spoon and slowly skim it off. Once done heat it before serving.
Add the hot broth to the bowl containing the shredded chicken pieces.
Serve it with a squeeze of Lemon Juice.